Tender, juicy and flavorful this mushroom and cheese stuffed pork roast makes the perfect choice for a fancy dinner. It’s very easy to prepare with a handful of ingredients and my favorite part is that I can make a huge pork roast, enough to feed a crowd.
To prepare this delicious pork roast I used boneless pork leg. You should choose a squarish piece of meat because it’s easier to fill and roll up.
As regarding the mushrooms, I used fresh button mushrooms. As usually :). Mushrooms contain a huge amount of water and they have to be cooked until reduced, otherwise you’ll get a mushroom soup 🙂
Rolling up the pork is also very easy. You should start by slicing the pork into halves, lengthwise, but not completely. You should leave about 1.5-2 cm (0.59-0.78 in) on one edge so you can open the piece of pork like a book. Then pound the pork very well on both sides with a meat mallet. This procedure will tender but also will flatten the meat to be easier to roll up tight. Then fill the pork and roll it up very tight. Now it comes the most difficult part for me: to tie the pork with kitchen string.
Then, if you want a juicy pork roast, you have to fry it for a few minutes on all the sides to keep the juices inside.
You may serve this delicious mushroom and cheese stuffed pork roast along with your favorite side dish. It goes great with mashed potatoes, with roasted potatoes, with rice or salad.
Ingredients for mushroom and cheese stuffed pork roast
– 2.3-2.5 kg (5-5.5 lbs) boneless pork leg
– 150 gr ( 1 cup and 1/3) grated cheese
– 700 gr (1.54 lbs) fresh button mushrooms
– 1 onion
– 1 bunch fresh parsley
– 4 garlic cloves
– 30 ml (2 tablespoons) vegetable oil
– salt, pepper and dried thyme to taste
You also need vegetable oil for frying the pork roast and kitchen string
How to make mushroom and cheese stuffed pork roast
You should start by preparing the mushrooms.
Rinse and finely dice the mushrooms. Set aside.
Finely chop the onion and place it into a large skillet along with 30 ml (2 tablespoons) vegetable oil. Cook, stirring often, until glossy. Add the diced mushrooms and cook, stirring occasionally, until reduced. When the juices are almost completely evaporated, season with salt and pepper and add crushed garlic. Continue to cook, stirring often, until the juices are completely evaporated.
Remove from heat and add chopped parsley. Set aside and allow to cool.
Meanwhile prepare the pork.
Place the meat onto a chopping board. Use a long knife to cut the meat in halves, lengthwise. Don’t cut completely, leave about 1.5-2 cm (0.59-0.78 in) so you can open the piece of meat like book.
Next, use a meat mallet to pound the pork very well on both sides. Season with salt on both sides.
Over the meat spread the mushrooms and grated cheese.
Roll up the meat as tight as you can and close the ends.
Then tie the pork very tight with kitchen string from 2 to 2 cm (0.78 in). This was the most difficult part for me but if I did it, everyone can do it!
Next you have to fry the pork for a few minutes on all the sides. It’s a very big piece of meat so I decided to fry it into a baking tray placed on the stove. I recommend you to use the same method.
So, place the pork into a baking dish along a few tablespoons of vegetable oil. Fry the pork for a few minutes on all the sides ( until slightly golden brown).
Transfer the pork to a slightly greased baking tray. Drizzle the frying oil and sprinkle some salt, pepper and dried thyme (or your favorite seasonings). You may also add some potatoes and carrots.
Place the pork into the preheated oven (190° C/ 356° F) for about 1.5-2 hours (or until cooked through). Cooking time depends of the size. Occasionally you should drizzle the pork with the sauce formed.
Don’t forget to remove the kitchen string before serving!
This mushroom and cheese stuffed pork roast is absolutely delicious! You definitely have to try it!